All She Wrote
The Italian bittersweet vermouth called Punt e Mes is my Kryptonite, the one cocktail ingredient I just can’t resist. And it gets even better in this bold (but low-alcohol) concoction, which Jeremy Simpson created when he was working at Bestia in Los Angeles. Simpson rounds off the bitter edge of the vermouth with luscious maraschino liqueur, a little grapefruit liqueur, and a pinch of salt. I know not everyone has those ingredients on hand already, but I promise this drink is worth the purchase of a bottle or two. The batch also ages wonderfully in the back of your refrigerator; try it after a few months and you may decide to devote more of your fridge space to a cocktail stash. If you’re aging it more than a few weeks, leave out the bitters and just add 2 dashes to each glass.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12 servings in a 1-liter swing-top bottle
Cocktail
Drink
Drinks
Thanksgiving
Entertaining
Vermouth
Liqueur
Aperitif
Cocktail Party
Christmas Eve
New Year's Eve
- 2 1/4 cups chilled punt e mes
- 1 cup plus 2 tablespoons dry vermouth (such as dolin)
- 6 tablespoons maraschino liqueur
- 3 tablespoons pamplemousse (grapefruit) liqueur (such as combier or giffard)
- 4 teaspoons peychaud’s bitters
- to serve: flaky sea salt
- Carbohydrate 7 g(2%)
- Fat 0 g(0%)
- Protein 0 g(0%)
- Saturated Fat 0 g(0%)
- Sodium 188 mg(8%)
- Calories 100
Preparation At least 2 hours before serving, make the batch. Use a small funnel to pour Punt e Mes, dry vermouth, maraschino liqueur, pamplemousse liqueur, and bitters into a 1-liter swing-top bottle. Seal well, gently turn to mix, and refrigerate. To serve, turn bottle gently end over end to mix. Place a large ice cube in each rocks glass, then pour in cocktail. Give each drink one gentle stir before serving. Garnish with a small pinch of salt. From Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion © 2019 by Maggie Hoffman. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon.
